In a food processor combine the almond flour, arrowroot, baking soda, baking powder, and salt. Pulse in the cold butter until the butter is pea-sized. If you don't have a food processor you can use a pastry cutter to cut the butter into the flour.
In a large bowl whisk together the eggs, sour cream, and maple syrup.
Using a wooden spoon combine the dry mixture with the wet mixture. Fold in the blueberries and fresh thyme.
Place the dough in the fridge to chill for 10-15 minutes.
Preheat oven to 350°. Line a baking sheet with parchment paper. Sprinkle your work surface with a bit of blanched almond flour and melt 1 tbsp of butter to brush the top of your scones.
Remove dough from the refrigerator and place on your floured surface. Shape the dough into a large circle, then cut into 8 even triangles by cutting in half twice.
Brush the tops of the scones with melted butter.
Carefully place each scone onto the prepared baking sheet. Bake for 16-18 minutes or until scones are golden along the edges.
Remove from the oven and sprinkle with additional fresh thyme.
Serve warm or room temperature with thick spread butter and your favorite jam
OPTIONAL Sour Cream Glaze
In a small bowl whisk together 1/4 cup sour cream with 1 tbsp maple syrup and 1 tbsp oat milk or almond milk to thin out. Consistency should be like a drizzly glaze.